- In a large skillet over medium high heat, oil the pan and lay down all four pieces of fish. The pan should be nice and hot so to sear the fish. Gain a nice brown color on both sides of the fish and remove from the pan to paper towel to drain oil.
- In the same pan, sautee the mushrooms, spinach, and garlic for 2 minutes and add the wine. Reduce the wine by half and add the lemon juice. Continue to cook for 2 minutes and finish with the butter, and parsley.
- For the redskin potatoes, toss in cooking oil and salt and pepper, and bake at 400°F until golden brown.
- Arrange the potatoes first with the spinach and mushrooms on top. Top lastly with the fish and use the remaining pan sauce to garnish the fish.